Sweet Potato, Savoy Cabbage And Chicken In A Light Curry Sauce

The beauty of this main dish is it’s subtle taste and creamy texture. If you like a more pronounced spicy flavour just add a pinch of cayenne.

Serves 4 family style


1 tbsp. coconut or extra virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, crushed + 2 tbsp. organic GF curry powder
1 organic tomato, cut to small pieces
2 cups coconut milk
2 cups peeled sweet potatoes cut into small bite size pieces
2 cups organic savoy cabbage cut into small bite size pieces
2 organic carrots, diced
8 organic or free-range skinned, boneless chicken thighs, cut into small bite size pieces
1 tsp. sea salt or to taste
1 cup organic cilantro, chopped
2 tbsp. freshly squeezed lime juice
2 tbsp. all purpose GF flour and ½ cup water, whisked together for thickening


Heat coconut oil in a large saucepan, add onions and cook until soft.
Stir in garlic, curry powder and tomato until well combined, and then add coconut milk, sweet potatoes, savoy cabbage, carrots, chicken and salt.
Bring to boil, reduce heat to low and cover with a lid. Cook for 30 minutes
Add cilantro, lime juice and thickening mix and cook until the sauce thickens about 5 minutes, stirring occasionally.
Serve with lime wedges and fresh cilantro over basmati rice.

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